The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose ... more The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two – of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of ...
During 12-day post-mortem ageing of psoas major and minor (PM) and semitendinosus (ST) muscles of... more During 12-day post-mortem ageing of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows at 4¡C, changes in pH and thermal soluble intramuscular collagen were determined at 3-day intervals. Additionally, on the 1st and 12th day of cold storage, the muscle samples were roasted at 170¡C to internal temperature of 78¡C and stored for next 12 days at 4¡C, then soluble collagen was determined. Raw and heated PM muscle contained less collagen of better solubility in comparison to ST muscle. During post-mortem ageing, pH and collagen solubility increased. The increase in the solubility of intramuscular collagen during cold storage was considerably higher in calves than in older cattle and higher in PM than in ST muscles. During cold storage of heated muscles, a significant increase in collagen solubility was observed, most evident in calf muscles heated after 12 days of cold ageing.
Polish Journal of Food and Nutrition Sciences, 2010
Stable and safe storage of fresh meat is impossible nowadays without the application of appropria... more Stable and safe storage of fresh meat is impossible nowadays without the application of appropriate packaging as well as additional protective agents. One of the problems is the selection of correct packaging and a protective agent that would allow the longest storage of meat and, simultaneously, assure safety to consumers. Majority of microorganisms causing food putrefaction are aerobes, which means that their development may be inhibited by restricting the access of oxygen. Hence the idea of meat preservation by packing it into foils and, simultaneously, ensuring vacuum (vacuum packaging) or appropriate gas environment of specific chemical composition inside (modified atmosphere packaging – MAP). The advantages of this method consist not only in inhibiting the development of aerobic microflora but, equally importantly, in restricting oxidation processes leading to undesirable changes in taste and colour[McMillin, 2008]. Meat packed in vacuum or in modified atmosphere must be store...
1Institute of Meat Technology, Agricultural University in Poznań, 2Meat and Fat Research Institut... more 1Institute of Meat Technology, Agricultural University in Poznań, 2Meat and Fat Research Institute in Poznań, 3Chair of Pig Breeding and Meat Quality Evaluation, University of Podlasie in Siedlce, 4Institute of Genetics and Animal Breeding in Jastrzębiec, 5Chair of ...
The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose ... more The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two – of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of ...
During 12-day post-mortem ageing of psoas major and minor (PM) and semitendinosus (ST) muscles of... more During 12-day post-mortem ageing of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows at 4¡C, changes in pH and thermal soluble intramuscular collagen were determined at 3-day intervals. Additionally, on the 1st and 12th day of cold storage, the muscle samples were roasted at 170¡C to internal temperature of 78¡C and stored for next 12 days at 4¡C, then soluble collagen was determined. Raw and heated PM muscle contained less collagen of better solubility in comparison to ST muscle. During post-mortem ageing, pH and collagen solubility increased. The increase in the solubility of intramuscular collagen during cold storage was considerably higher in calves than in older cattle and higher in PM than in ST muscles. During cold storage of heated muscles, a significant increase in collagen solubility was observed, most evident in calf muscles heated after 12 days of cold ageing.
Polish Journal of Food and Nutrition Sciences, 2010
Stable and safe storage of fresh meat is impossible nowadays without the application of appropria... more Stable and safe storage of fresh meat is impossible nowadays without the application of appropriate packaging as well as additional protective agents. One of the problems is the selection of correct packaging and a protective agent that would allow the longest storage of meat and, simultaneously, assure safety to consumers. Majority of microorganisms causing food putrefaction are aerobes, which means that their development may be inhibited by restricting the access of oxygen. Hence the idea of meat preservation by packing it into foils and, simultaneously, ensuring vacuum (vacuum packaging) or appropriate gas environment of specific chemical composition inside (modified atmosphere packaging – MAP). The advantages of this method consist not only in inhibiting the development of aerobic microflora but, equally importantly, in restricting oxidation processes leading to undesirable changes in taste and colour[McMillin, 2008]. Meat packed in vacuum or in modified atmosphere must be store...
1Institute of Meat Technology, Agricultural University in Poznań, 2Meat and Fat Research Institut... more 1Institute of Meat Technology, Agricultural University in Poznań, 2Meat and Fat Research Institute in Poznań, 3Chair of Pig Breeding and Meat Quality Evaluation, University of Podlasie in Siedlce, 4Institute of Genetics and Animal Breeding in Jastrzębiec, 5Chair of ...
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Papers by Edward Pospiech